Pumpkin Spice Muffins

So you may have noticed we’ve been on a pumpkin baking kick lately, ie. pumpkin mini muffins and pumpkin bread with cinnamon cream cheese frosting. We tried to balance out all the baked goods with a healthy pumpkin soup, but it was a DISASTER. We tried to make it savoury, then realized it tasted better sweet. We tried to correct our mistake…. but it was no good. It was a sad day for pumpkins everywhere. So this time around, we decided to continue baking with pumpkin because you can’t go wrong. Sugar has a way of making everything better, doesn’t it?

Serve these on Halloween! Fresh from the oven muffins would be wonderful after returning from trick-or-treating with the kids. Or on your own. Or from getting a blast of cold air every time you open the door to give out candy. That takes work too.


Pumpkin Spice Muffins

2 large free run eggs
1 cup sugar
3/4 cup vegetable oil
1 cup unsweetened pumpkin puree
1 3/4 cups flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon all spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts
1/2 cup raisins

1. Preheat oven to 375 degrees F. Line a muffin pan with Halloween-themed muffin cups.
2. In a medium-sized bowl, stir together flour, walnuts, raisins, cinnamon, ginger, nutmeg, all spice, salt, baking soda and baking powder. Set aside.
3. In a large bowl, whisk together eggs, sugar and oil. Add pumpkin puree and stir until combined. Stir in flour mixture until combined.
4. Spoon the batter into muffin cups, and bake for 20 to 22 minutes in the center of the oven, until a toothpick inserted in the center of a muffin comes out clean.
5. Let cool for a few minutes before removing from pan. Let cool before serving.

These muffins are excellent on their own, but even better with orange cream cheese frosting!

Orange Cream Cheese Frosting

1 package cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 1/2 cup icing sugar
1 tablespoon orange juice
2 teaspoons grated orange zest

1. In a large mixing bowl, beat together the cream cheese, butter and icing sugar until light and fluffy. Add the orange juice and orange zest and mix until incorporated.
2. Spread the frosting and decorate muffins.

Makes 12 – 14 muffins.

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Canada Day Red Velvet Cupcakes with Cream Cheese Frosting

It’s Canada Day! Our favourite way to celebrate anything is to eat, so DJ whipped up these mouthwatering red velvet cupcakes with cream cheese frosting in honour of the Constitution Act of 1867. There will be fireworks, food and more food. Then dessert will follow, which will be followed by more dessert.

2 eggs
1/2 cup unsalted margarine
1 1/2 cup cane sugar
1 cup vanilla Greek yogurt or vanilla soy yogurt
1 tablespoon red food coloring
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
2 cups all purpose flour
1 tablespoon cocoa powder
2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Frosting:
2 packages cream cheese or non-dairy cream cheese spread, room temperature
1/2 cup unsalted margarine
2 cups icing sugar

Instructions:
1. Preheat oven to 350 degrees F.
2. Grease two 12 cup muffin pans or line with 16 paper baking cups.
3. Beat the margarine and sugar in a large bowl until light and fluffy.
4. Mix in eggs, yogurt, food coloring, vanilla and vinegar.
5. Combine the dry ingredients (flour, salt and baking powder) and stir into the batter until combined.
6. Spoon into muffin cups and bake for 18 minutes, or until the toothpick inserted into the center of the cupcake comes out clean.
7. Remove from the oven and cool completely before frosting.

Cream Cheese Frosting:
1. In a large mixing bowl, beat the cream cheese, margarine and icing sugar until light and fluffy.
2. Arrange the cupcakes on the serving platter and pipe the frosting on with a big star tip.